Most recipes for carrot soup I encounter require a final stage of blending/whizzing to get the creamy texture. Eg:
Can the blender/whizzer be avoided? How must the recipes be modified in that case?
Soup – Carrot soup and avoiding the use of a blender
blendercarrotshand-blendersoup
Related Topic
- Soup – Why heat soup in a blender
- Soup – When a recipe calls for a can of condensed soup, is the water implied
- Baking – Flan recipe calls for a blender; how can I make it in a mixer instead
- Soup – Keeping homemade soup
- Cake – How to improve the texture of the whole grain pancakes
- The use of different blender speeds
- Soup – Is pouring hot stock into a blender safe
Best Answer
One way to modify the recipes (but you won't get the smooth texture of the original recipes) is to cut the onion and carrot a lot smaller than the original recipe ask for. You want to almost dice it. When you are frying the onion and carrot in the pan, do it for like 1-2 min rather than the whole 5 minutes. And finally you will need to cook it in the stock for much longer than the recipe asks. You want to bring the stock to a boil then let it simmer covered to allow the carrot to become really soft. Then use something with a big flat surface(a large wooden spoon or something similar) to help you mash the rest against the side of the stock pot. The results will come out a lot lumpier than the orginal recipes but some texture and "unblended" bits of carrot is actually pretty good in carrot soup.